To make pork: Trim and discard any fat from outer edges of pork chops. In a large zip-top bag, combine the fish sauce, soy sauce, brown sugar, vegetable oil, garlic and pepper. Seal the bag, and squish to dissolve the sugar. Add the pork and rotate to coat the meat. Marinate in the refrigerator for at least 1 hour and up to 24 hours. Allow the meat to stand at room temperature for 30 minutes before grilling; discard marinade.

To make dressing and noodles: In a small bowl, add the sugar, lime juice, sesame oil, soy sauce and hot sauce; whisk until the sugar has dissolved and set aside.

Preheat a grill to medium-high (see note). While the grill preheats, bring a large pot of water to a boil. Grill the pork until just cooked through, about 3 minutes per side (an instant thermometer inserted horizontally into the center of a chop should read 155 degrees.) Place the chops on a cutting board, cover loosely with foil, and set aside to rest for 10 minutes.

While the pork rests, add the broccoli to the pot of boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Remove with a large slotted spoon or small sieve. Cook the peapods until just tender, 1 minute, and transfer to the bowl with the broccoli.

Add the noodles to the pot of water, remove from heat, and let them soak until pliable and tender when bitten into, 6 to 8 minutes. Drain the noodles.

Divide the lettuce among 4 bowls. Top with the noodles, broccoli, peapods, bean sprouts and cilantro. Thinly slice the pork across the grain and arrange over the top of each noodle bowl. Drizzle with the dressing and serve.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-high.